Fishes and Shellfishes High in Stearic acid (201st - 220th) (per 100 g edible portion)

• Tile fish (baked)
  
  110 mg
• Tuna, Canned product (flaked white meat in brine)
  
  100 mg
• Striped mullet (raw)
  
  100 mg
• Char (cultured, raw)
  
  100 mg
• Fat greenling (raw)
  
  100 mg
• Sockeye salmon (raw)
  
  96 mg
• Pale chub (raw)
  
  96 mg
• Black scraper (ajitsuke-hirakiboshi)
  
  96 mg
• Atka mackerel (raw)
  
  94 mg
• Chum salmon (raw)
  
  94 mg
• Atka mackerel (hirakiboshi)
  
  93 mg
• Yellowfin goby (kanroni)
  
  93 mg
• Abalone (shiokara)
  
  91 mg
• Fish paste product (kobumaki-kamaboko)
  
  90 mg
• Skipjack, Processed product (shiokara)
  
  89 mg
• Bastard halibut (cultured, raw)
  
  87 mg
• Shirasuboshi (semi-dried)
  
  86 mg
• Barracouta (raw)
  
  85 mg
• Black-tipped fusilier (raw)
  
  83 mg
• Skipjack, Processed product (kakuni)
  
  83 mg